Saucy Tuna Stelline

TUNA, GREEN CHILES, AND KALAMATA OLIVES IN A TOMATO SAUCE OVER STELLINE PASTA  

From “Backpack Gourmet” by Linda Frederick Yaffe

Serves 4

12oz Stelline or other soup-type pasta (small shapes)

2T olive oil

1 onion, minced

4 cloves garlic, minced

28oz canned crushed tomatoes

4oz canned diced green chiles

12oz water-packed canned tuna, drained

1/8 to ¼ cup chopped kalamata olives

½ t salt

½ c finely grated parmesan cheese

 

 

 

** Packs to very low volume with stelline pasta, though works with any shape

** We usually leave cheese out, pack separately, and add right before eating (this minimizes burning/sticking in the pot when re-hydrating)

** For a more saucy result we sometimes increase the tomatoes to 28oz + 14oz

 saucy tuna pasta- small soup style pasta works best

saucy tuna pasta- small soup style pasta works best

 

1.)  Cook pasta & drain in colander, set aside

2.)  Heat skillet over medium-low heat with olive oil.  Add onion & garlic and cook, stirring, for 5 min.

3.)  Add tomatoes, chiles, tuna, salt, and cook 3 minutes longer

4.)  Stir together pasta & sauce.   Add cheese.

 

Divide equally onto two dehydrator trays and dehydrate at 155° until dry.